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Being a baker by trade can be so hard sometimes! Lol, especially if you are a baker that follows a sugar free and low carb lifestyle like I do. So to my fellow THM and low carb friends, if your reading this you can stash this one away for your family and friends that enjoy sweet treats.
I get the pleasure of enduring the glorious torture of baking things like these Peppermint Mocha Cupcakes and then avoiding them! But I love my job so I bake on..cupcake after heavenly cupcake! I love when I am asked to bake for client orders, family, my son’s parties with our home school co-op group, and more recently a group of 50 awesome moms enjoying a night out together.
As you can see from the picture the peppermint flavor was not the only one that I had to avoid (or not so much lol) while baking for these wonderful ladies enjoying their “mommy time”. Mommy time is so rare that I knew I had to make these cupcakes special! Judging by how many were left (just about four) I think they really enjoyed the treats and themselves at the party! I love making tasty treats that bring joy and smiles to others. Not to mention a slight sugar buzz!
**Disclaimer…I was not held liable for any sugar comas that may or may not have occurred that night! They all ate at their own risks and were glad to do so it seems! I must say I was a bit hyped up on sugar myself from all my taste testing that day. What? I didn’t say I was perfect. Yes, I try to stay sugar free but I couldn’t serve those hard working moms frosting I didn’t know was perfect right? Okay maybe that’s me justifying one too many tastes, but what’s a girl to do?
Since this was a Christmas themed we decided my Peppermint Frosting had to come out and play! This simple frosting has just the right amount of peppermint flavor to make you feel like a kid again. You know, the kid that always stole the candy canes off the tree? Oh, come on I know I wasn’t the only one. Was I? Well, anyway peppermint candy canes can be found on every street corner during the holidays so this frosting is a great way to use them up and to treat those you love. Seriously, they are so full of holiday flare that whomever you share them with will dream of sugar plums and eating more of these cupcakes all night!
These cupcakes were so fun to make that they are a great thing to cook with your kids. They will love helping you with them. My little man helped me crush up the candy canes and I think he enjoyed slamming the rolling pin on them a little to much, haha. He even helped mommy decorate these minis. They are the perfect size for
popping a whole one in your mouth , I mean
I love this frosting on my Chocolate Mocha cupcakes because it is one of my favorite combinations and it’s one of my more popular items this time of year. You can use this frosting on a chocolate cakes or any flavor you enjoy. If you want to do a mocha theme like I did you can just swap out the water in your cake recipe for brewed coffee and brush the tops of the cupcakes with more coffee right out of the oven….yum!
Remember to always let your cupcakes cool completely before frosting them. Boy oh boy would you have a tasty…but runny mess if you didn’t! Now go ahead. grab the kids and run to the kitchen to smash up some candy canes, you know you want to! I sure do but I will hold myself back and fold some laundry instead. Boo!
Happy Holiday and Merry Christmas from My Table of Three to you and your loved ones! May the joy. peace and love of the holiday be with you all year!
Peppermint Buttercream Frosting
- 2lbs powdered sugar
- 1 stick of softened butter
- 1/2 cup of Crisco Veg Shortening (or another stick of butter)
- 4-5 candy canes, crushed into small pieces
- 2 tsp of vanilla
- pinch of salt
- 4-5 Tbsp of water
Directions: Add the powdered sugar and a pinch of salt into the mixer then add your softened butter and Crisco. Mix it slowly to avoid taking a shower in a sugar cloud. I speak from experience here. Mix all the butter and Crisco in. It will be thick and kinda dry. Add in the vanilla and this is where your water comes in. As you are mixing add in one tablespoon of water at a time into the mixture until it is smooth, creamy but not runny. My recipes says 4-5 tablespoons of water but you may need more depending on the consistency you want. Lastly fold in your candy canes and mix them in until they are all through the buttercream Store in the fridge in an airtight container.
**I think the frosting is better if you make it and let it set at overnight in the fridge. It helps the peppermint flavor develop but it is not a must. If you refrigerate it will be thicker when you take it out. Just let it set at room temp for a little while and it will soften up for frosting the cupcakes. Also, the pretty pink color comes from letting the icing rest. It will turn pink as it sits. Oh so pretty in pink!